Description
Indulge in this baked salmon topped with creamy spinach and melted mozzarella, perfect for weeknight dinners with minimal effort.
Ingredients
- 2 salmon fillets (about 150–200 g / 5–7 oz each)
- Salt and freshly ground black pepper, to taste
- 300 g frozen leaf spinach, thawed and squeezed very dry
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 200 g sour cream
- 150 g mozzarella, shredded or thinly sliced
- 1 tbsp olive oil
Instructions
- Preheat the oven to 200°C (400°F). Line a baking dish with parchment paper.
- In a skillet, heat the olive oil over medium heat. Sauté the sliced onion until translucent, about 4–5 minutes.
- Add minced garlic and cook until fragrant, about 30–45 seconds.
- Add the well-drained spinach and cook for 2–3 minutes, season lightly, and then let cool.
- Mix the spinach-onion mixture into the sour cream, adjusting salt and pepper.
- Dry the salmon fillets and season both sides. Place them in the prepared baking dish.
- Spoon the spinach-sour-cream mixture over each fillet and top with mozzarella.
- Bake for 12–15 minutes until the salmon flakes easily and the cheese is melted. Broil for an additional 1–2 minutes if desired.
- Let rest for 2–3 minutes before serving.
Notes
For a lighter topping, swap half the sour cream for plain yogurt. For a dairy-free version, use dairy-free yogurt and shredded cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian